Silky mousse of fresh duck foie gras marinated in the finest of Portuguese Port wines.
Delicious truffles and musky porcini mushrooms, marinated in Sherry wine and then blended with creamy chicken liver, butter and spices.
Vegetable pate with three layers made from carrots, cauliflower, and spinach.
A smooth concoction of creamy goose foie gras whipped with milk, eggs, and delicious Sauternes.